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Method

Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size.

Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick. Then leave the pieces on a lightly floured baking tray to prove for 5 mins. Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5 mins in total. Set aside to cool slightly before serving.

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Comments, questions and tips

Comments

Excellent and much more satisfying to produce than warming up shop-bought. I had lots of other things to prepare so, after a quick knead, put all the ingredients in my bread maker on pizza setting, and thereafter followed the recipe to the letter.

Still can't quite get it to rise to double the size after a few attempts, but starting the yeast off in a bit of warm water, sugar and flour helped. Really good otherwise and perfect for throwing almost anything in/on top.

To all those who said you didn't get the right quantity, I used warm water plus put it in my oven on "proofing" while I got on with my root vegetable and lentil casserole. (also from goodfood). I got exactly as it said. I made half with coriander and half with coriander and garlic. I cooked one at a time then put in a warm oven with a knob of butter on each. It was very good.

These were fab. I dry fried them on the hob then kept them warm on a pizza stone in the oven. I maybe had the oven temperature a bit high as some of them went a bit crispy by the time we ate them. But it wasn't too much of a problem as we had them as an accompaniment to Nigella Lawson's keema curry and could use them to scoop up the mince. Lovely!

As an after thought ....... being as this recipe has been around since 2007 I do think the people at GF should have ammended the recipe by now ...... there is NO WAY you can get 8 x 250g pieces out of this mixture ..... as many people have said!

This is such a good recipe for Naan bread. I roll chopped coriander and some chilli in them then dry fry in a very hot heavy pan. Brush with melted butter to serve. They freeze well too but don't butter them.

I agree these are way better than shop bought Naan.
I have made them several times and they always go down well. Although I once added coriander and garlic to the mix and they didnt come out so well, not sure why.

I am usually quite a messy cook when it comes to dough-type things, but I managed to to stay clean with this recipe

Just made this aft and eaten with curry. No way could have done 250g pieces as it would have only made three so divided into 100g and made eight small ones. Added some garlic powder for more flavour. They were quick easy and delish. Will def make again.

Made these completely by hand to go with grilled lamb at a BBQ
Were loved by all and were perfect size for that type of eating.
Had to add a little more flour as mixture was sloppy. Took the tips from other comments and rolled out as thin as i could. Cooked really well - would add black pepper, a little more salt and some garlic and coriander to add flavour as were a little bland for me.

Really happy with this easy recipe. I halved the ingredients but used a full sachet of dried yeast. I baked them for 15 mins @ 190C & then let them cool for later. When my curry was almost ready I dry-fried them for 1 min on each side - Fab!!

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